7. Bruschetta
You will need:
4 Roma tomatoes (chopped)
1 French baguette
2 garlic cloves (minced)
2 cups mozzarella cheese (shredded)
¼ cup sun-dried tomatoes (oil-packed)
¼ cup fresh basil
¼ cup olive oil
¼ cup tomato (diced), for garnish
¼ cup goat cheese (crumbled), for garnish
⅛ cup cilantro (chopped)
2tbsp balsamic vinegar
¼tsp black pepper powder
¼tsp salt
How to make:
Preheat the oven on the broiler setting.
Mix the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Let the mixture sit for ten minutes.
Meanwhile, cut the baguette into 3/4-inch slices. Put the slices on the baking sheet and broil for one to two minutes until they turn slightly brown.
Evenly spread one to two tablespoons of the tomato mixture over the baguette slices and top them with mozzarella cheese.
Again, put the baking sheet into the oven and let the baguette slices broil for five minutes until the cheese melts.
Transfer the baguette slices to a plate and garnish them with diced tomatoes, goat cheese, and cilantro. Serve this mouth-watering appetizer with a dip of your choice.
8. Gambas al ajillo (Spanish garlic shrimp)
You will need:
2 cups frozen shrimp (thawed, peeled, and deveined)
¼ cup extra-virgin olive oil
2tbsp herbs mix
1tbsp Italian flat-leaf parsley (chopped)
1tsp hot smoked paprika
4 garlic cloves (thinly sliced)
Kosher salt, to taste
How to make:
Mix the shrimp with kosher salt and paprika in a bowl and set aside.
Heat oil in a skillet over medium heat and sauté garlic for about two minutes until they turn brown.
Next, put the shrimp into the skillet and increase the heat to high.
Keep turning the shrimp until they begin curling but are still undercooked.
Sprinkle the herbs mix and toss the shrimp to coat them with the herbs mix. Cook for about one minute until the shrimp cooks through.
Turn off the heat and transfer the shrimp to a serving plate. Garnish with parsley and serve with pesto sauce or any other sauce of your choice.